A delicious blend of herbs, sun-dried tomatoes and garlic infused olive oil. The Tuscan Herb Olive Oil is by far our most popular flavored oil. Use it on everything from salad dressings to marinades. Sprinkle with grated Parmigiano Reggiano cheese and a few twists of freshly ground pepper for an irresistible bread dipper. Don’t forget to mix with Oregano Balsamic for a zesty dressing, or our barrel aged Traditional Balsamic for a fantastic flavor.
Organic Tuscan Herb
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Tuscan Herb Soup
Ingredients
2 28 oz. cans tomato puree
½ cup white wine
2 cups chicken or vegetable stock
1 jar of roasted red peppers, drained and chopped
3 Tbsp. OWOC Tuscan Herb EVOO
1 medium yellow onion, finely diced
4 large cloves garlic, minced
1 bunch fresh basil leaves washed, dried and torn
1 tsp. dried oregano
½ cup grated Romano cheese
1 cup heavy cream
Sea salt and freshly ground pepper to taste
Directions
In a medium (5+ quart) heavy stock pot, heat one tablespoon of EVOO over medium-high heat. Add the onion and sauté until translucent, for about three minutes. Add the garlic and sauté for another minute. Add the white wine and reduce by half.
Add the chicken stock, roasted peppers, tomato puree, basil leaves and oregano to the pot. Reduce heat to medium and simmer for 20 minutes. Remove from heat. Puree hot soup until smooth and creamy. Add heavy cream and Romano cheese, stir.
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Steak Salad with Tuscan Herb EVOO (Tuscan Herb EVOO)
Ingredients
2 day-old French rolls, cut into 1″ square cubes
7 Tbsp. OWOC Tuscan Herb EVOO
2 Tbsp. OWOC Sicilian Lemon Balsamic Vinegar
2 cloves garlic, minced
1 Tbsp. chopped fresh parsley leaves
1 Tbsp. chopped fresh oregano
2 tsp. salt
1 tsp. coarsely ground black pepper
4 cups fresh spinach leaves, torn into bite-size pieces
1 (6 oz.) jar marinated artichoke hearts, chopped
½ small red onion, peeled and thinly sliced
½ cup sliced black olives
4 boneless strip steaks (1″ thick)
½ cup grated Parmesan cheese
Directions
Preheat oven to 350° F. Toss bread cubes in EVOO and arrange in a single layer on a rimmed cookie sheet. Bake, stirring occasionally until golden brown, about 12-15 minutes. Set aside to cool. In large bowl, whisk together 6 Tbsp. EVOO, balsamic, garlic, parsley, oregano, salt and coarsely ground black pepper until blended. Add spinach, artichoke hearts, onion, olives and bread cubes; toss. Divide salad between four plates. Heat the remaining 1 Tbsp. EVOO in large skillet over medium-high heat. Add steaks and cook for five minutes. (Do not move steaks so that a crust will form on bottom of steaks.) Using tongs, turn steaks over. Reduce heat to medium, continue to cook for five minutes more. After resting, cut steaks crosswise into thin strips. Place evenly on plates. Drizzle with remaining pan juices. Sprinkle with Parmesan cheese and serve immediately.
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